TW200812633A - Cosmetic use of whey protein micelles - Google Patents

Abstract

The present invention relates to use of whey protein micelles as abrasive agents, in particular in cosmetic compositions and to a method for obtaining said compositions.

Description

200812633 IX. DESCRIPTION OF THE INVENTION: FIELD OF THE INVENTION The present invention relates to the use of whey protein micelles as abrasives, in particular in cosmetic compositions, and to methods of obtaining such compositions. [Prior Art] Heterogeneous compositions containing abrasives (e.g., granular pastes or granular liquids) are commonly used in the fields of health care and beauty. For example, the patent application WO 03000215 discloses a toothpaste composition comprising an inorganic powder as an abrasive to remove a protein film formed on the surface of the tooth. U.S. Patent No. 6,036,966 is directed to a topical composition comprising a slightly abrasion resistant powdered composition selected from the group consisting of: end-to-end soaps or organic powders (e.g., microcrystalline cellulose for reprocessing skin). There are still many untapped areas in the field of granular products and their uses. Thus, the present invention is intended to provide an alternative to the abrasive media used in the art. SUMMARY OF THE INVENTION The purpose of the present invention is achieved by the features of independent claims. These independent claims further illustrate the central idea of the present invention. Protein is usually recommended (eg using whey eggs)

In other aspects of the invention, it is provided that, for this purpose, it is generally preferred to have a white matter micelle or a whey protein medium. In particular, the present invention relates to various compositions comprising whey protein micelles 119066.doc 200812633. A third aspect of the invention pertains to a method of making a cosmetic composition. Yet another aspect relates to a product obtained by the method. [Embodiment] According to the present invention, n such as whey protein micelles or aggregates thereof is used as a grinding medium. Available

The whey protein micelles which can be used in connection with the present invention are shown in Figure 7, wherein the whey proteins are arranged in such a way that the hydrophilic portion of the proteins is oriented towards the outer portion of the poly-money and such The hydrophobic portion of the protein = oriented towards the interior of the micelle, the core ". This energy = favorable configuration provides good stability for these structures in a hydrophilic environment. This particular micelle structure can be seen from the drawings, in particular Figures 3, 9, and (III) 13 where the micelles used in the present invention consist of spherical aggregates of denatured whey protein. The whey protein micelles can be prepared by first adjusting the pH and/or ionic strength of the natural whey protein aqueous solution and then subjecting the solution to heat. This method will be described in more detail in this article. The whey protein f micelles thus obtained have dual properties (hydrophilicity and two Jc!). Actually, the 'denatured whey protein is arranged into a micelle structure which seems to allow a hydrophobic phase (such as fat droplets or air) and The hydrophilic phase interacts. Therefore, the whey protein f micelles have excellent emulsifying and foaming properties. Further, the whey protein micelles used in the present invention are prepared in such a manner that they have an extremely narrow size distribution (see Fig. 14) so that the yttrium of the manufactured micelles will have less than! The size of the micron. Compared with (4), the 119066.doc 200812633 whey protein microcapsules used in the present invention should have a size of between 1 nanometer and _ nanometer, more preferably between 100 nanometers, and preferably between fine nanometers and gammameters. . The average diameter of the micelles can be determined using a transmission electron microscope (TEM). In order to do so, the liquid micelle sample was sealed in a -2 月 旨 凝胶 gel assay by immersion in 2.5% 敎 i M (pH 7.4) dimethyl sulphate buffer In the solution, and using 2% in the same buffer, the four kinds of solutions are all contained in the same buffer. After the sample was dehydrated in a gradient ethanol series (7 Å, 8 Å, 9 Å, 96, and just % ethanol), the sample was embedded in Spurr resin (Spurr/ethanol ι: ι, Μ, 1 〇 (4)). After the resin was polymerized (7 (tc, 48 hours), the LeicauUr was cut into semi-thin and ultra-thin sections by t UCT ultrathin slicer. The ultrathin sections were stained with acetic acid dioxane and #plate acid aqueous solution, and then Detected by transmission electron microscopy (Philips CM12, 80 kv). Not wishing to be bound by any theory, it is believed that during the formation of micelles, the micelles reach the "maximum" size due to the micelles. The overall static repels any additional protein molecules such that the size of the micelles no longer grows. This explains the narrow size distribution observed (see Figure 14). The whey protein micelles used in the present invention can be from any Commercially available whey protein isolates or concentrates (i.e., whey proteins obtained by any of the methods known in the art for preparing whey protein shells), and whey protein portions or proteins made therefrom (e.g., Preparation of β-lactoglobulin (BLG), lactobaculin and serum albumin. Specifically, sweet whey obtained as a by-product in cheese production, acid obtained as a by-product in the manufacture of acidic casein Sorbet's natural whey obtained by microfiltration of milk and curd whey obtained as a by-product in the manufacture of whipped protein casein 119066.doc 200812633 can be used as the source of whey protein. The whey protein can be used. a mixture from a single source or from any source. The whey isolate used to prepare the whey protein micelles used in the present invention is not limited to such bovine sources, but includes all mammalian species (eg, from mutton, goat, Whey isolates of horses and camels. Moreover, such ritual products may be mineralized, demineralized or slightly mineralized., slightly mineralized " Any whey product after minerals, but after, for example, the whey protein concentrate or isolate will still contain minerals associated with it due to natural mineralization. These "slightly mineralized, whey The product must not be enriched with specific minerals. To produce whey protein micelles, the whey protein may be from 1% to 12 wt%, preferably from 0.1% to 8 wt%, based on the total weight of the solution. ·% of the better, better 0.2 wt· The amount of % to 7 wt·%, even more preferably 5·5 _% to 6 Wt.%, optimally 1 wt.% to 4 wt·% is present in the aqueous solution. • Before the microgelation step The presented whey protein product aqueous solution may also contain additional compounds, such as by-products of each whey manufacturing process, other protein shell gum, carrageenan or carbohydrates. The solution may also contain other 'food ingredients (fat, carbohydrates) , plant extracts, etc.) The amount of the additional compound is usually not more than 5% by weight, preferably 20%, and more preferably not more than 10% by weight of the total weight of the solution. The whey protein, and parts thereof and / or the main protein can be used in purified form or otherwise in the form of a crude product. To produce whey protein micelles, the amount of divalent cations in the whey protein can be less than 25%, preferably 119066.doc 200812633 less than 0.2%. Optimally, the whey protein has completely removed minerals. PH and ionic strength are important factors in the manufacture of whey protein micelles. Therefore, for samples that have been extensively dialyzed by free cations (such as Ca, K, Na, Mg) When the pH is lower than 5.4, heat treatment is performed Η) to obtain curd during the period of 2 to 2 hours, and when ρ 超过 exceeds 6.8, 'soluble whey protein f is obtained (see called. Therefore, it is only quite narrow here) Whey protein micelles less than m meters in diameter will be obtained in the pH window. These micelles will carry an overall enthalpy charge. They are symmetrically lower than the isoelectric point PH (ie, 3.5 to 5. 〇, better 3.8) The same micelle opening can also be obtained under 45), which makes the micelles positively charged (see Figure 6). Therefore, in order to obtain positively charged micelles, the granules of whey protein can be granulated. In a salt-free solution, it is carried out at a positive value between 3.8 and 44 (depending on the mineral content of the protein source). Alternatively, to obtain a negatively charged micelle, for the whey protein In the case where the content of divalent cations contained in the powder is between 〇2% and 25%, the PH can be The adjustment is between 6.3 and 9.0. 〇 is more special and s, in order to obtain a negatively charged micelle, for low divalent cations s (for example less than 〇 2% of the initial whey protein powder), this The sputum regulation is between 5.6 and "or even 58 to 6 (). The increase to the local level of 8 depends on the mineral protein of the whey protein source (concentrate or isolate). Specifically, In order to obtain negatively charged micelles in the presence of large amounts of free minerals, this may range from 75 to s, preferably from μ to 8.0, and obtain a negatively charged microparticle in the presence of a moderate amount of free minerals. The colloidal particles may be between 6.4 and 7.4, preferably 6.6 to 7.2. 119066.doc 200812633 often 'the higher the calcium and/or magnesium content of the initial whey protein powder, the higher the pH of the microgelatinization High. The conditions for the formation of celestial protein micelles can be demineralized by any source of liquid natural whey protein - by any conventional demineralization technique (dialysis, ultrafiltration, reverse osmosis, ion exchange chromatography) Etc.) to standardize, these sources have a microfiltration permeate or acid between sweet whey and milk Protein concentration between whey (〇·9% protein content) to 30% protein content concentrate. This dialysis can be carried out against water (distillation, deionization or demineralized water), but since this only removes weak bonds to the milk Clearing the ions of the protein, it is usually used for dialysis of less than 4.0 (organic or inorganic) to better control the ions of the whey protein, and so that the whey protein micelles are formed below 7 · 〇, usually between 5.8 and 6.6. Before heating the whey protein solution, usually by adding an acid (such as hydrochloric acid 'phosphoric acid, acetic acid, lemon acid, gluconic acid or lactic acid) to adjust the mineral content of Ρ11 field is higher The pH is usually adjusted by adding an assay solution such as sodium hydroxide, potassium hydroxide or ammonium hydroxide. - Or if the pH adjustment step is not desired, the ionic strength of the milk's protein product can be withered at the 5th temple where the pH is kept constant. The ionic strength can then be adjusted by means of organic or inorganic ions to permit microgelation at a constant positive value of 7. Figure 4 is a graph showing that the micelles are formed under constant m 7 () while changing the ionic strength by adding π ο mM arginine HCl. The buffer may be further added to the aqueous solution of the whey protein to avoid substantial changes in the pH during the heat treatment of the whey protein. In principle, the buffer can be selected from any buffer system, gp, acetic acid and its salts (eg 119066.doc 200812633 such as sodium acetate or potassium acetate), phosphoric acid and its salts (eg NaH2p〇4, NazHPO4, ΚΗβΟ4, Κ2ΗΡ〇4) ) or citric acid and its salts. Adjusting the pH and/or ionic strength of the aqueous solution prior to heating to obtain a controlled process, the obtained size is between 100 nm and 900 nm, preferably 1 〇〇 7 7 (10) nm, and optimally 200-400 nm. Colloidal particles. Preferably, when the methods described herein are practiced, the distribution of micelles having a size between 100 and 700 nanometers is greater than 80% (see Figure 14).

After adjusting the pH and/or ionic strength, the initial whey protein aqueous solution is subjected to heat treatment. In this regard, in order to obtain whey protein micelles, it is important to have a temperature of from about 80 to about 98. The range of 〇 is preferably about 82 to about 89. 〇, better about 8 ren, about 87t, best about 85 °C. After reaching the desired temperature, the solution was kept at this temperature for a minimum of 1 second and a maximum of 2 hours. Preferably, the period during which the aqueous solution of whey protein f is maintained at the desired temperature is in the range of 12.25 minutes, more preferably 12-2 () minutes, or most preferably about 15 minutes. The heat treatment can also be carried out in an I-wave oven or any similar device that allows for microwave training in a time/quantity ratio of U) seconds, so that the +4 wt% protein solution heated in the wire is up to _ point ( At the elevation of the yang meter 98, the holding time can also be increased by adding 8 or more magnets around the glass tube which can be extended by holding the test tube. (4) Increasing the holding time. As shown in Fig. 2, the turbidity measurement The result is an indication of the formation of micelles. For protein solutions, 'measured by absorbance under fine crystals = usually at least 3 absorbance units, but 16 absorbances when microgelatinization is higher than 嶋Unit (see Figure 2). 119066.doc • 12 - 200812633 To further implicate the effect of micelle formation from a physicochemical point of view, the dispersion of i Wt% BiproiE) at 85 under pH 6 〇 and 6 8 Heat in MilHQ water for 15 minutes. The hydrodynamic diameter of the aggregate obtained after the heat treatment was measured by dynamic light scattering. The apparent molecular weight of the aggregate was determined by the use of a so-called Debye diagram by means of electrostatic light scattering. Surface hydrophobicity was detected using a hydrophobic ANS probe and free accessible thiol groups were detected by the dtNB method using cysteine as the standard amino acid. Finally, the morphology of these aggregates was studied by negative staining. These results are presented in Table 1 below. According to Table 1, it is apparent that the whey protein micelles formed at pH 6.0 make the protein specific ANS compared to the ungelatinized whey protein heated under the same conditions but at a pH of 6.8. Surface hydrophobicity is reduced by a factor of two. For the non-gelatinized protein, the formation of micelles was also observed at a very high molecular weight of 27x106 g.mor1 (compared to 〇.64xl06 g.mol·1), indicating that the micelles were internal. The substance is extremely viscous (small amount of water). Interestingly, the ζ-potential of these micelles is even more negative than that of the ungelatinized protein, even though the latter is formed at a more alkaline pH than the micelles. This is the result of exposure of the more hydrophilic surface of the micelle to the solvent. Finally, it should be noted that due to the heat treatment at different pHs, the thiol reactivity of the micelles is much lower than that of the ungelatinized proteins. Table 1: Physicochemical properties of the soluble whey protein aggregate obtained by heat treatment (85 ° C, 15 minutes) of 1 wt% protein dispersion in the presence or absence of NaCl. 119066.doc -13- 200812633 pH Hydrodynamic molecular weight morphology ζ-potential protein surface accessible SH group mechanical diameter Mw (xl06 (mV) hydrophobicity (mnolSILmg·1 (nm) g.moF1) (pg.mmor1 ANS) protein ) 6.0 120.3+9.1 27.02±8.09 Spherical micelles-31.8±0·8 105.4 3.5±0.4 6.8 56.2±4·6 0.64±0·01 Straight-type aggregates -27·9±1.2 200·8 6.8±0.5 The conversion of natural whey protein to micelles is reduced when the initial protein concentration is increased prior to pH adjustment and heat treatment. For example, when using the whey protein isolate Prolacta 90 (batch 673, available from Lacalis), the formation rate of whey protein micelles was from 85°/. (when starting with 4% protein) down to 50% (when starting with 12% protein). In order to maximize the formation of whey protein micelles (greater than 85% of the starting protein content), it is preferred to use an aqueous whey protein solution having a protein concentration of less than 12%, preferably less than 4%. Depending on the desired end application, the protein concentration can be adjusted prior to heat treatment to control optimal whey protein micelle yield. Depending on the desired application, the yield of the micelles prior to concentration is at least 50%, preferably at least 80% and the residual soluble aggregate or soluble protein content is preferably less than 20%. The average micelle size is characterized by a polydispersity index of less than 0.200. Therefore, the obtained white suspension is stable and has a milky appearance in the range of pH 2-8. It has been observed that whey protein micelles can form aggregates at about pH 4.5, with no signs of macroscopic phase separation even after at least 12 hours at 4 °C. The purity of the whey protein micelles can be obtained by measuring the amount of residual soluble protein after preparation. The micelles were removed by centrifugation at 20 ° C and 26900 g for 15 minutes. The supernatant was used to determine the amount of protein in a quartz tube at 280 nm (1 cm pathlength). The values are expressed as a percentage of the initial value before heat treatment. 119066.doc •14- 200812633 The ratio of micelles = (initial egg ^ θ baizhili ~ soluble protein amount) / initial 曰 之 之 幕 幕 耕 耕 4 4 4 4 4 4 方法 方法 相反 相反 相反 相反 相反 相反 相反 相反 ' ' ' ' ' ' ' ' ' ' The whey micelles were not subjected to any machine that caused a reduction in particle size during formation. The method involves inducing spontaneous microgelatinization of the pore beta protein during the heat treatment without shearing. The micelles can be obtained as a suspension or dispersion in a liquid, and the size is between 100 and 900 nm, preferably between 1 and 200 to 400 nm. . The micelles obtainable by the methods described herein are extremely stable, insoluble, and ruthenium, and are useful as grinding media in accordance with the present invention. = micelles may be used in the present invention as such or may be further processed (e.g., concentrated, spray dried, etc.) while maintaining their abrasive properties. Eight,,,, after treatment, one of the micelle dispersions can be obtained by centrifugation, sedimentation or microfiltration. Mm Prepare whey protein micelles to prepare 1 钿 钿 k to provide the advantage of previously not available protein-rich products. Therefore, the micelles are greater than 20%. The protein shell η is larger than (four), preferably larger than (10), more preferably carried out by feeding the micelle dispersion to a temperature of 50 or a cream under vacuum. The resulting product typically has a gel such as: Grinding mediator::18. The micelle product can be used as a cosmetic composition or as a cosmetic composition of the present invention. In addition, the whey protein f micelle obtained by evaporation is 119066.doc -15- 200812633 The concentrate can be organized into a coatable structure by acidification using lactic acid. Centrifugation can acidify the whey protein micelle dispersion at a pH below 5, preferably 4.5 with high acceleration (greater than 2000 g) ) or low acceleration (1), at 5〇〇g). The whey protein micelle dispersion can also be spontaneously precipitated by acidification. Preferably, the pH should be 4, 5 and the settling time is greater than hours.

Alternatively, the concentration of the whey protein micelles used in the present invention can be carried out by microcapsules of the micelle dispersion. This enrichment technique not only removes the whey protein microcapsules by removing the solvent but also removes the ungelatinized protein (e.g., native protein or soluble aggregates). Therefore, the final product consists essentially only of micelles (as seen by transmission electron microscopy, see Figures 9 and 10). In this case, an achievable concentration factor can be obtained after the initial flow rate of the permeate passing through the membrane drops to 20% of its initial value. This gives micelles with a concentration greater than 80%. Other treatments of the whey protein micelles can be performed on the micelle dispersions obtainable using the methods described herein. For example, the whey protein micelles may be coated with an emulsifier (e.g., with a lipid) or other coating agent (e.g., gum arabic) to adjust the function of the whey edge micelles. Preferably, the cover layer is selected from the group consisting of: an emulsifier: sulfated butyl oleate, mono- and-glyceride diethyl phthalate 2 sulphate, monoglyceride citrate, hard Biting the sun and the yoghurt and its mixture. Figure 17 is a schematic view of a retanning layer having a sulfated oleic acid glycerin. The whey protein microcapsules may also be conjugated to other treatments (for example, | 119066.doc -16 - 200812633 drying), such as spray drying, cold-roll drying, spin drying, etc., therefore, the whey protein concentrate The spray can be dried with or without the addition of other ingredients and can be used as a delivery system or structural unit for a wide range of processes (e.g., consumables production 'cosmetics applications, etc.).

Figure 8 shows a powder which is obtained by dry spraying without the addition of any other ingredients, which has an average particle diameter size greater than i microns since the micelles agglomerate during spray drying. The typical mean volume median diameter (Do) of the whey protein micelle powder is between Μ microns and 55 microns, preferably 51 microns. The surface median diameter (iv) of the powders is preferably between 3 and 4 microns, more preferably 38 microns. The moisture content of the powder obtained after the spray is dried is preferably less than hop, more preferably less than 4%. When the whey protein micelle powder comprises at least 9% whey protein (at least 80% of which is in the form of micelles), it is considered "pure". Moreover, these "pure" whey protein micelle powders have a high binding capacity to solvents such as water, glycerin, ethanol, oils, organic solvents and the like. The powder has a binding capacity to water of at least 5%, preferably at least 9%, most preferably at least 100%. The binding capacity is at least 50% for solvents such as glycerol and ethanol. This property of the whey protein micelles # allows the powders to be sprayed or filled with other active agents selected from the group consisting of peptides, plant extracts, protein hydrolysates, biologically active substances , , vitamins, minerals, pharmaceuticals, beauty components, etc., and mixtures thereof. The active agents may be included in the powder in an amount of 0.5% by weight. Therefore, the powder can serve as a carrier for other functional ingredients. 119066.doc •17· 200812633 Additional ingredients that can be incorporated into the whey protein micelles or concentrates prior to spray drying include soluble or insoluble salts, pigments, fats, emulsifiers, perfumes, plant extracts, ligands Or biologically active substances (minerals, vitamins, drugs, etc.) and any mixture thereof. The resulting mixed whey protein micelle powder comprises whey protein micelles and additional ingredients in a weight ratio of 1:1 to 1:1000. This obtains a step in which the extra component of the material is added to

According to the invention, it is possible to (4) show the grinding media of other work and health advantages (depending on the additional ingredients used). Therefore, the mixed powder can be used as a carrier for the bioactive agent, for example. The whey protein micelle powder is characterized by extremely high fluidity, which gives advantages in ease of use and transferability. The angle of repose of the powders is preferably less than 35, more preferably less than 3G. . For example, this - small angle of repose allows the powders to be used as a flow agent in cosmetic applications. According to the invention, the powders can also be used, for example, as grinding media, as cosmetic agents or in the manufacture of cosmetic compositions. The size of the powder particles (ie, whey protein micelle aggregates) and the size of the whey egg micelles themselves exhibit that the whey protein micelles or "aggregates 4 are undetectable and when used The advantage of being used as an abrasive without irritating the skin when applied topically. Regardless of the form of the whey protein f micelle (concentrate, suspension, dry blister, etc.), its important characteristic is to maintain the whey. The basics of protein, colloidal particles, and sputum. Figure 15 shows the sliced whey protein powder particles, whereby whey protein micelles alone can be observed. Moreover, the micelle structure can be easily in a solvent. Reconstitution. For example, it has been shown that the powder obtained from the milk of 119066.doc 200812633 and the genus of the 5th generation can be easily redispersed in the chamber > the water of the dish or C is compared with the initial concentrate, The size and structure of the latex particles are completely maintained. For example, in Figure u,: the whey protein concentrate dried at a concentration of 2% protein by spray is redispersed at a protein concentration of 5% (10) Deionized water. The grain structure and may have been detected by ΤΕΜ _ Peak map was obtained similar to the shape of the micelles. Diameter by dynamic light scattering, such micelles found in the

It is 315 m. The simultaneous polydispersity index is G.2. Figure 16 also shows a dispersion of cold, lyophilized whey protein micelle powder, wherein the micelles are constructed. Dry or cold by spray; East (D) powder can be observed in the solution. The fact that whey protein micelles and only a small amount of aggregates are observed in the solution prove that whey protein micelles are spray dried and freeze-dried. The system is physically stable. It is also of interest to note that if the concentrate is adjusted to a protein content of 10%, it has a pH of 85. (: The ability to undergo subsequent heat treatment for 15 minutes at pH 7.0 in the presence of, for example, up to 〇15 M sodium chloride, as shown in Figure u. For comparison, a natural whey protein dispersion (from B "Prolacta 90", lot number 500658) gels at 4% protein concentration in the presence of 0.1 Torr of sodium chloride (see Figure 12). The high stability of the micelle structure is also maintained during the concentration step. Providing the advantage that the abrasive properties imparted by the micelle structure are not lost during the manufacture, storage, etc. of the cosmetic composition of the present invention. According to the present invention, whey protein micelles or aggregates thereof can be used as a grind 119066.doc -19- 200812633 w aggregates of θ protein shell micelles may be spray-dried or cold-dried, in the form of tamarind. These may include selected from soluble or insoluble salts, pigments, and fats. An additional component of a group of ritual agents, perfumes, plant extracts, ligands or biologically active substances (minerals, vitamins, wormwoods) and any mixture thereof. According to the invention, ritual protein micelles or such Its aggregate can be used as A cosmetic agent or for the manufacture of a cosmetic composition. These may be combined with other active agents selected from the group consisting of peptides, plant extracts, protein f hydrolysates, biologically active substances, vitamins, linings, pharmaceuticals, cosmetic components and mixtures thereof. Preferably, the whey protein micelle or its aggregation system is present in an amount of at least W, preferably greater than 5%, more preferably greater than hop, even more preferably greater than 鸠, and most preferably 50%. In the composition, the whey protein micelles may be present in the form of a liquid dispersion, suspension, gel, cream or powder. Preferably, the whey protein is in the liquid dispersion, suspension, gel, The concentration in the cream or the material is greater than 4%, preferably greater than 10%. The whey protein microcapsules used in the present invention may have a flattened size ranging from 100 nm to 900 nm, preferably between ι -77 Between water and more preferably between 200 and 400 nm. Aspects, the whey protein aggregates of the present invention may have an average size greater than ι by rice. The whey protein micelles or aggregates thereof may Fine, shower gel, etc. 119066.doc -20 200812633 For topical application, wherein the whey protein micelles are in the form of a liquid dispersion, suspension, cream, gel or powder. The whey protein micelles can be incorporated into a cosmetic composition for topical application. According to one embodiment, the present invention provides a method of abrading skin particles, the method comprising the step of applying whey protein micelles to the skin. The milk/moon protein shells can be in the form of a liquid dispersion, suspension, milk. The cream, gel or Φ powder form may be incorporated into a composition prior to application. The compositions of the present invention may comprise an amount of at least 1%, preferably greater than, more preferably greater than 10%, even more preferably greater than 20%, optimal. Up to 5% by mole of micelles. Preferably, the concentration of the whey protein in the composition is greater than 1%, preferably greater than 10%, more preferably greater than 2%, and most preferably greater than the composition may be in the form of a solution, cream, gel, paste, In the form of a foam, a spray, or the like. • According to one embodiment, the composition is a hair care product (e.g., shampoo). It can also be a shower gel or a body and/or shampoo. The present invention also provides a method of making a cosmetic composition, the method comprising - the following steps: a. preparing whey protein micelles or aggregates thereof, and b. incorporating the micelles or aggregates thereof into a combination In. The whey protein micelles obtained by the process of the invention, or aggregates and compositions thereof, for example, are as described above. According to the present invention, the abrasive properties of the whey protein micelles allow for 119066.doc -21 - 200812633

Used in a method of grinding skin particles. This can be carried out by topical application of whey protein micelles in the form of suspensions, dispersions, creams, gels or powders, which may be used as such or in combination with other active agents. The active agents are selected from the group consisting of peptides, plant extracts, protein hydrolysates, biologically active substances, vitamins, minerals, pharmaceuticals, cosmetic components and the like. Moreover, the whey protein micelles or aggregates thereof may also be incorporated into a composition prior to application. The composition in which the whey protein micelles are incorporated may be from a basic cream composition to a refined cleansing solution, soap, gel, foam, toothpaste, spray, shampoo, and the like. The advantage exhibited by the use of whey protein micelles as a cosmetic agent is that not only the abrasive state system is concerned with the removal of, for example, dead skin cells, but the completely natural micelles have other functions. In addition to mechanical abrasive properties, the same degree of negative or positively charged whey protein micelles can form electrostatic complexes with oppositely charged impurities from the skin to facilitate their specific removal. In the same way, the natural hydrophobicity of the micelles can help remove oleophilic impurities from the skin without eroding and irritating the skin ^ and the 'whey protein microcapsules have been shown to be ideally suited as emulsifiers, A whitening agent, a fat substitute, a substitute for priming gum casein or a foaming agent, because it is stable in the fat and/or air prolonged period in a water system. The foam stabilizing pole is not shown in Figure 5, which compares the use of the ungelatinized whey protein with the lyophilized protein micelles used herein. Therefore, the whey protein micelle J is used as a ritual agent, and the material of the material is ideally applied because it has a neutral taste of φ and does not use the material 119066.doc -22 « 200812633 odor. In addition, the whey protein micelles of the present invention can still be used as a whitening agent to accomplish several tasks using the #compound. Since whey is a readily available material, its use reduces the cost of products requiring emulsifiers, fillers, brighteners or blowing agents.曰 and 'when it is used as an emulsifier, whey protein f micelles can be used as stabilizers for, for example, emulsions or foams, which can also help remove oily residues and provide complete cleaning results. . In addition, the whey protein micelles can be used in combination with other active ingredients such as lactoferrin, 3 anti-disease agents, anti-inflammatory agents, drugs, antibiotic substances, acids, and glycerin. These can be used in shampoos as detergents, whiteners or even as colorants. These can also be used in shower gels. Thus, applications in any form of whey protein micelles include skin care ports (e.g., toothpaste, mouthwash, tooth silver cleaner, etc.) and hair care. Such whey protein micelles or concentrates thereof may be used as such or diluted for use depending on the application. Accordingly, the present invention also provides a method of making a cosmetic composition whereby the whey protein micelles are produced according to, for example, the above method, and the micelles are further incorporated into a composition. The composition in which the whey protein micelles are incorporated may be from a basic milk fat, and a mouthwash to a refined cleaning solution, soap, gel, foam, toothpaste, shampoo, and the like. These may also contain other active ingredients such as lactoferrin, humectants, emollients, analgesics, astringents, antioxidants 119066.doc -23- 200812633, antimicrobials, antivirals, anti-inflammatory agents, Drugs, antibiotic substances, acid, merging water distillate, glycerin, sulfosuccinate, alkyl sulfonate, cocobetaine, xanthan gum, EDTA, potassium sorbate, soybean oil, almond oil, propyl two Methylammonium, ceteareth 2〇, cetyl alcohol, essential oils, vegetable oils, hydrogenated castor oil, emulsifiers, stabilizers, ... Paraben-DU, perfume, lauryl glucoside, ammonium lauryl sulfate , sodium lauryl sulfate, butanediol, sodium lauryl sarcosinate, peg 2 stearic acid _ vinegar, cetyl alcohol, cleth-12, stearyl alcohol, miicone, mienivine , EDTA disodium, EDTA tetrasodium, methoxy cinnamic acid ethylhexyl ester, glycyrrhetinic acid, methyl cocoyl oxabate sodium, bht, sodium chloride, imidazolidinyl urea, cardiopurinyl violet Ketone, benzyl salicylate, butylphenylmethylpropanal, hydroxyisohexyl 3_cyclohexene Formaldehyde, salicylic acid, polyethylene, triethanolamine, xanthan gum, peg-6〇 hydrogenated sesame oil, benzophenone-4, imidazolidinyl urea, decyl glucoside, dimethylethanolamine, cocoamine Propyl betaine, glycolic acid, ppg 2 hydroxyethyl cocoamine, • glyCeTeth-7, Peg·120 methyl glucose dioleate, sodium cocoyl sarcosinate, phenoxyethanol, p-hydroxy acid Methyl ester, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, p-hydroxybenzyl-p-isobutyl acrylate, menthol menthol, citronellol, geraniol, hexyl cinnamaldehyde, Lemon oil and so on. Typically, the composition will comprise whey protein micelles or aggregates thereof in powders in an amount of at least 1%, 5%, 1%, 20%, up to 50%. The following examples are intended to illustrate and not to limit the invention. EXAMPLES 119066.doc 24-200812633 An example of the preparation of the micelles of the present invention will be further described with reference to the following detailed description of the invention as set forth and claimed herein. This is because these are intended to illustrate several aspects of the invention. Any equivalent implementation is intended to be within the scope of the invention. In fact, in addition to those shown and described herein, it will be apparent to those skilled in the art that the various modifications of the present invention. Such modifications are also susceptible to falling within the scope of the accompanying request.

Example 1: P-lactoglobulin microgelatinized β-lactoglobulin (batch (10) 002_8·922, 13_12_2 deleted) from Davisc〇 8.85% moisture, I%% ash (〇〇79% 0-097% K+ , 0.576% Na+, 〇·〇5〇〇/0 (Le Su:, MN, position) was obtained. The protein f was purified from the whey by ultra-purine and ion exchange chromatography. 89. Protein,

Ca2+, 〇·〇13〇/ο Mg2+, cr). All other reagents used were of analytical grade (Merck Darmstadt, Gennany). The protein solution was solvated in 0.2% strength by β-lactoglobulin in MilliP〇re and stirred at 2 (rc for 2 hours) Prepare. Then, adjust the pH of the aliquot to 5.0, 5.2, 5.4, 5.6, 5/' 6_〇, 6.2, 6.4, 6·6, 6.8, 7. by adding HCl. The solutions were filled in a 20-liter glass vial (Agilent Technologies) and sealed with an aluminum capsule containing a 矽/ρτρΈ seal. The solutions were heated at 85t: for 15 minutes (the time to reach this temperature was 2.30-3.00) Min.) After heat treatment, the sample was cooled to 20 in ice water. (: The visual appearance of the product (Fig. 丨) indicates that the best of the micelle granulation is 1) 11 is 5.8. Example 2: Micron whey protein isolate Gelatinization 119066.doc •25- 200812633 Whey Protein Isolate (WPI) (Bipro®, Batch JE 032-1-420) was obtained from Davisco (Le SueiiT, MN, USA). The composition of the powder is reported below. Table 2. Protein solution with 3.4% protein by whey protein powder in MilliQ® water (Millipore) It was prepared by solvation and stirring at 20 ° C for 2 hours. The initial pH was 7.2. Then the pH of the aliquot was adjusted to 5.6, 5.8, 6.0, 6.2, 6.4 and 6.6 by adding 0.1 n HCl. The solutions were filled in a 20 ml glass vial (Agilent Technologies) and sealed with an aluminum pouch containing a 矽/!> 。!^. The solution was heated at 85 °C for 15 minutes (the time to reach this temperature) 2.30-2.50 minutes). After heat treatment, the sample is cooled in ice water. The turbidity of the heated whey protein is measured at 500 nm and 25 °C, and the sample is diluted to make the measurement value · Between 1-3 absorbance units (Spectrophotometer Uvikon 810, Kontron Instrument). Calculate the value for the initial protein concentration of 3.4%. Measure the absorbance for the same sample at 500 nm over a 10-minute interval Stable (less than the initial value of 5% change) (as shown in Figure 2), it is considered that the pH of the micellization is reached. For this product, the optimum pH for micell granulation is from 6.00 to 6.2. For this pH adjusted before heat treatment, the stable turbidity is 21 and after centrifugation By estimating the residual soluble protein by i.9% due to the absorbance at 280 nm, we can conclude that 45% of the initial protein is converted to micelles at pH 6g. 119066.doc -26 - 200812633 Table 2: Composition of WPI and sample characteristics after microgelation Supplier Davisco Product name Bipro Lot number JE 032-1-420 Composition (mg/100 g) Sodium 650 Potassium 44 Chlorine *10 Same as 40 10 Calcium 82 Scale 49 Magnesium 6 Initial pH 7.2 pH Microgelation 6.0 3.4% protein in solution turbidity (500 nm) 21 Residual soluble protein estimated by turbidity at 280 nm (% 1.9 Example 3 · Microscopic observation of micelles Preparation of microcapsules: Protein solution is made up of 2% protein by whey protein powder (WPI 90 lot number 98972, Lactalis, Retier, France) in MilliQ® water (Mmipore) It was prepared by solvation and stirring at 20 ° C for 2 hours. Then, the pH of the aliquot was adjusted using HC1 0·1 N or NaOH 0·1 N. The solutions were filled in 20 ml glass vials (Agilent Technologies) and sealed with a capsule containing a stone/PTFE seal. The solutions were heated at 85 °C for 15 minutes (the time to reach the temperature was 2.30-2.50 minutes). After the heat treatment, the sample was cooled to 20 ° C in ice water. For this product, the optimum pH for micell granulation is 7.4. 119066.doc -27- 200812633 Microscopic observation: Seal the liquid micelle sample in an agar gel tube. The immobilization was achieved by immersing in 2.5% glutaraldehyde solution in Ο.1 M (pH 7.4) dimethyl citrate buffer and using 2% iron oxide in the same buffer. Both the mouth and the gluten contain 0.04% Shuhong. After the sample was dehydrated in a gradient ethanol-column (70, 80, 90, 96, 1% ethanol), the sample was embedded in a scavenging resin (Spurr/ethanol 1:1, 2:1, 1%%) )in. After the resin was polymerized (7 〇 φ C, 48 hours), it was cut into semi-thin and ultra-thin sections using a Leica ultracut UCT ultra-thin slicer. The ultra-thin sections were stained with acetic acid bis-oxygen in contact with the aqueous acid solution and in transmission. SEM photomicrographs were taken in an electron microscope (Philips CM12, 80 kV). The obtained micelles exhibited a spherical shape with a diameter of 200 nm. The particle size distribution was at pH 4.25 at 85 C ( Positively charged, where the zeta potential is about +25 • mV) and at ρΗ 6·0 (with a negative charge, where the zeta potential is about -30 mV), the heat treatment of 1 wt /. beta lactoglobulin dispersion is obtained for 5 minutes. These micelles measure the size distribution of micelles based on strength. The average hydrodynamics of these micelles is 229.3 nm at pH 4·25 and 227.2 nm at pH 6.0. And the milky protein aggregation system uses dynamic light scattering tracking. A Nanosizer ZS device (Malvern Instruments, υκ) equipped with a laser emitting at 633 nm and having a power of 4·0 mW is used. In the construction, the detection is performed at a scattering angle of 173. It was found that the scatter signal was significantly reduced in the turbid sample. The sample was placed in a square quartz cell (Hellma' optical path 1 cm) from 119066.doc -28-200812633. The optical path of the beam was measured by the device. (Attenuation) is automatically set. The autocorrelation function is calculated based on the amplitude of the scattering intensity and is shown in Fig. 6. It shows that the average particle is characterized by a very narrow polydispersity index (<0 200). The white suspension obtained by the invention is stable and has a milky appearance over a wide range of pH Η 3. 8. Example 4: Microgelation of β-lactoglobulin at constant pH The method described in Example 1 is repeated, wherein The condition is to use 2% aqueous solution of lactoglobulin. After adding arginine HCl solution, the solution is adjusted to 7.0 to obtain a final salt concentration between 5 and 2 mM and a final concentration of 1% of the lactoglobulin. Subsequent heat treatment (80. (:, 10 minutes, about 2 minutes warming) to prepare micelles. These results are shown in Figure 4 and clearly show that only in the ionic strength range of about 50-70 mM Observed Turbidity, indicating the presence of whey protein micelles. Example 5: Preparation of a whitening agent Natural whey protein (WPI 95 lot 848, Lactalis; 8 wt_% aqueous solution) was treated according to Example 2. The brightness (l) of the resulting product was The MacBeth CE-XTH D65 10 equipped with a 2 mm measuring cell was used in a transflective mode to measure the SCE device. The resulting brightness was L = 74 8, which was comparable to the value of whole milk powder Ε = 74. Example 6: Preparation of an aqueous foaming mash Natural beta-lactoglobulin (Biopure, Davisco, Lot JE 002-8-922, 2 wt-% aqueous solution) was mixed with 120 mM arginine HCl solution for the most 119066.doc - 29- 200812633 The final 13 • lactoglobulin concentration was 1 wt.% and the arginine HC1 was 60 mM. The pH was then adjusted to 7.0 by the addition of 1 N HCl. The mixture was then heat treated at 8 ° C for 10 minutes to convert 90% of the initial glycoglobulin into z-microcapsules having an average diameter of 130 nm. In this case, the diameters of the micelles were measured using a Nanosizer ZS apparatus (Malvern Instruments, UK). The sample was poured into a quartz tube and the change in reflected light was automatically recorded. The obtained correlation function is fitted using a cumulative method so that the diffusion coefficients of the particles can be calculated using Stokes_Einstein's law and thus the & average fluid dynamic diameter is calculated. For this measurement, the refractive index of the solution was taken to be 1.33 and the micelles were 145. Then, using a standardized F〇amscanTM (ITConcept) device, a 50-ml volume of the obtained lactoglobulin micelle dispersion was foamed by bubbling nitrogen through a glass frit to produce a bubble of 180 cm 3 to produce a foam having a volume of 180 cm 3 . . Then, image analysis was used at 26 ° C to track the volume stability of the foam over time and the foam obtained by using the lactoglobulin which was treated under the same conditions but without arginine HC1 (which was not formed) Compared to the stability of micelles. Figure 5 shows that the volume stability of the foam is greatly improved by the presence of β-lactoglobulin micelles. Example 7: Powdered whey protein micelle obtained by spray drying Material Whey protein isolate with a protein content of 90% (wpi from

Lactalis, RStiers, France pr〇lacta9〇8) Edible lactose maltodextrin DE39 119066.doc -30- 200812633 Deionized water edible hydrochloric acid 1 Μ Method using a double jacket 100 liter tank, the Prolacta 908 powder is slow Disperse in deionized water at 50 ° C with a protein concentration of 10 wt% with stirring to avoid foam formation, i.e., disperse 11 kg of Prolacta 90® in 89 kg of deionized water. After dispersing for 1 hour, the pH of the dispersion was adjusted to the micelle granulation pH (about 6.3 in this case) by the addition of HCl. The temperature of the dispersion was raised to 85 ° C and maintained for 15 minutes to produce whey protein micelles. After 15 minutes, the temperature was lowered to 50 ° C and the 10 wt% whey protein micelle dispersion was divided into two 50 kg batches. In the first test, 20 kg of lactose was dispersed in 50 kg of micelle dispersion at 50 ° C and stirred for 30 minutes. Similarly, 20 kg of maltodextrin DE39 was added to the remaining 50 kg of whey protein micelle dispersion. The two mixtures were then spray dried in a NIRO SD6.3N column at a flow rate of 15 liters per hour. The air input temperature was 140 ° C and the air output temperature was 80 ° C. The water content of the obtained powder was less than 5%. The size of the whey protein micelles was determined in the presence of lactose and maltodextrin (DE39) in water using dynamic light scattering before and after the spray was dried. The total protein concentration was set to 0.4 wt% by diluting the dispersion before drying of the spray or reconstituting the powder to conform to the whey protein micelle viscosity dilution protocol. A Nanosizer ZS apparatus (Malvern Instruments) was used and the micelle diameter was averaged based on 20 measurements. Determination of whey protein micelles in the presence of lactose and maltodextrin (DE39) 119066.doc -31- 200812633 The particle size was 310.4 nm and 3〇6·6 nm, respectively. After the powder was reconstituted, the corresponding diameters were found to be 265.3 nm and 268.5 nm, respectively. These measurements demonstrate that the whey protein micelles are physically stable with respect to spray drying. These results were confirmed by negative staining in the presence of 1% pH 7 phosphotungstic acid by tem microscopy of 〇1 wt% whey protein micelle dispersion in water. A Philips CM12 transmission electron microscope operating at 80 kV was used. The whey protein micelles were observed in the solution before the spray was dried and after the spray dried powder was reconstituted. No differences in morphology and structure were detected. Example 8: The whey protein isolate PrLlacta 9® (lot 500648) from Lactalis was concentrated in soft water by 4 〇 at 15 C by evaporation. The protein concentration was reconstituted to a final batch size of 2,500 kg. Adjusted by adding Mi M hydrochloric acid? 11 so that the final pH is 5.90. The whey protein dispersion was withdrawn at a flow rate of 500 liters per hour by means of a plate-plate Apv_ as a t* a hot-parent. At 6 〇. The underarm was preheated and then heat treated at 85 ° C for 15 minutes. The formation of whey protein micelles was examined by measuring the amount of dynamic light scattering, measuring the particle size, and measuring the turbidity at 500 nm. The 4% whey protein micelle dispersion obtained was characterized in that the hydrodynamic radius of the particles was 250 nm, the polydispersity index was 〇13, and the turbidity was 80. The whey protein micelle dispersion is then typically fed to a Scheffers evaporator at a flow rate of 500 liters per hour. The temperature and vacuum in the evaporator were adjusted to produce a protein concentration of about 5 〇 〇 kg of 20% milk protein micelle concentrate and cooled to 4. Hey. μ Example 9 · Reconstitution of the whey protein isolate pl〇i_ column 119066.doc -32- 200812633 (batch number 500648) from Lactalis in soft water at a protein concentration of 4% by microfiltration enrichment at 15C The size of the final batch is 2,500 kg. It was adjusted by adding i m hydrochloric acid so that the final pH was 5.90. The whey protein dispersion was withdrawn at a flow rate of 500 liters per hour by means of a plate-plate Apv-mixing heat exchanger. to,. Preheating, P逍 and heat treatment at 85 C for 15 minutes. The formation of whey protein micelles was examined by measuring the particle diameter using dynamic light scattering and measuring the turbidity at 500 nm. The 4% whey protein micelle dispersion obtained was characterized in that the particle φ had a hydrodynamic radius of 260 nm, a polydispersity index of 0.07 and a turbidity of 80. The micelle form of the protein was also detected by tem, and a microcapsule structure having an average diameter of 150-200 nm was apparent (Fig. 9). The whey protein micelle dispersion was at 4. (: Cool down and usually feed to a filter unit equipped with a 6.8 m2 Carbosep Μ14 membrane at a flow rate of ι8 〇 liters/hour. In this case, concentrate the whey protein micelles at 1 〇. The flow rate of the penetration reaches 7 〇 liters/hour. In this case, the final whey protein concentrate contains 2% protein. The structure of the micelles in the concentrated φ shrinkage is detected by tem, and is obviously No significant changes were observed in the 4% whey protein dispersion before microfiltration (Fig. 1A). Example 10: Whey protein micelle powder containing at least 90% whey protein ~ 200 kg by microfiltration The whey protein micelle concentrate obtained with 20% protein (see example above) was injected at a product flow rate of 25 kg/hr using an atomizing nozzle (0 = 〇 5 mm, spray angle = 65, pressure = 40 bar). In the Niro SD6.3N column, the inlet temperature of the product is i5〇°c and the outlet temperature is 75 ° C. The gas flow in the column is 丨50 m3/h. The moisture content in the powder is less than 119066.doc -33- 200812633 4% and the powder is characterized by extremely high fluidity. Electron microscopy shows fully spherical particles with apparent diameters between 10 and 100 microns (Fig. 8) Example 11: Mixed whey protein micelle powder - 20 kg of whey protein micelle concentrate with 1.7 kg DE 39. Maltodextrin is mixed so that the ratio of final whey protein micelles to maltodextrin in the powder is 70/30. This mixture is used with an atomizing nozzle (0 = 0.5 mm, spray angle = 65., pressure). =40 bar) was injected into the Niro • SD6.3N column at a product flow rate of 25 kg/hr. The inlet temperature of the product was 150 ° C and the outlet temperature was 75 f C. The gas flow in the column was 150 m3 / h. The moisture content is less than 4% and the powder is characterized by extremely high fluidity. When the powders of Examples 10 and 11 are reconstituted in water, they comprise the same structure and morphology as the whey protein micelle concentrate. Microcapsules. Example 12: Blood-matching formula of a cosmetic composition containing 3.8% whey protein micelles. Frosted shower gel. Percentage of ingredients rose water distillate 35-40 20% concentrated WPM 15-25 stone yellow Base number ό ό 10-20 sulfonate alkyl ester 10-15 Glycerin 5-10 Cocobetaine 1-10 Xanthan gum 0.1-2 EDTA 0.1-1 Potassium sorbate 0.1-1 Perfume 0.1-1 119066.doc -34- 200812633 Method: 20% concentrated WPM and rose water distillate The mixture was heated to 40 ° C, and then glycerin and xanthan gum were added. To the blend was added a chlorinated base, cocoa betaine, sulfosuccinate and EDTA. Mix all ingredients with agitation, then add sorbic acid to remove the perfume. Example 17: Formulation of a cosmetic composition comprising 11.8% whey protein micelles. WPM exfoliating lotion.

Ingredients% Concentrated 20% WPM 55-65 Almond Oil 15-20 Glycerin 5-10 Perfume 1-10 Cetyl Alcohol 1-5 Stearic Acid 1-5 Polysorbate 60 1-5 Propyl Tridecyl Ammonium 1-5 Paraben-DU 0.1-5 Method: Heat 20% concentrated WPM to 70 ° C, then add glycerin. A molten (70 ° C) oil phase (almond oil, cetyl stearate, and polysorbate 60) was added and stirred until a uniform dispersion was obtained. The blend was cooled at room temperature and then Paraben-DU and perfume were added. Example 18: Formulation of a cosmetic composition comprising 14% whey protein micelles. WPM exfoliating lotion. 119066.doc -35- 200812633 Ingredient % 20% Concentrated WPM 60-80 Glycerin 5-10 Soybean Oil 5-10 Propyl Trimethylammonium 2-8 Coco Betaine 1-5 CreamMaker Wax 1-5 Hitres -20 1-5 Supra Alcohol 1-5 Paraben-DU 0.1-2 Perfume 0.1-1 Method:

The 20% concentrated WPM was heated to 70 ° C and then glycerin and propyltrimethylammonium were added. The molten (70 °C) oil phase (soybean oil, Cream Maker WAX, Hitres 20, cocobetaine, cetyl alcohol) was added and stirred until a uniform dispersion was obtained. The blend was cooled at room temperature and then Paraben-DU and perfume were added. BRIEF DESCRIPTION OF THE DRAWINGS The invention will be further elucidated with reference to the following preferred embodiments shown in the accompanying drawings in which: Figure 1 shows a demonstration of the effect of pH and heat treatment on the granulation of β-lactoglobulin microgels. test results. Figure 2 shows a means for determining the gelatinization pH of a commercial product (Bipro®, Batch JE 032-1-420) using a turbidity measurement at 500 nm. Figure 3 is a whey protein micelle at pH 7.4 (2 wt·%, WPI 95, 119066.doc -36- 200812633

Transmission electron microscopy photomicrograph of Lactalis). The scale bar is 200 nm. Figure 4 shows the results of an experiment evaluating the effect of ionic strength (arginine HC1) on the formation of protein micelles at a constant pH of 7.0. Figure 5 shows the volume stability (FVS) of a foam compared to unmicronized beta-lactoglobulin at pH 7.0 in the presence of 60 mM arginine HC1 by 1 wt .% β-lactoglobulin micelles (Davisco) are stable. Figure 6 shows the equivalent hydrodynamic diameter of whey protein based on a 1 wt% β-lactoglobulin dispersion heat treated at 85 ° C at a pH between 2 and 8 Get in 15 minutes. The whey protein microgels are obtained at pH 4.25 (with a positive charge, with a zeta potential of about +25 mV) and at pH 6.〇 (with a negative charge, with a zeta potential of about -30 mV). The Z-average hydrodynamic diameter of the micelles was 229.3 nm at pH 4.25 and 227.2 nm at pH 6.0. Corresponding photomicrographs of the micelles were obtained by TEM after negative staining. The scale bar is 1 micron. Figure 7 shows a highly schematic structure of whey protein micelles. Figure 8 shows an SEM (Scanning Electron Microscope) micrograph of whey protein micelle powder obtained by drying a 20% protein content dispersion after microfiltration. Figure 9 is a negative staining TEM micrograph of a whey protein micelle dispersion obtained at 4% protein content. Figure 10 is a negative staining TEM micrograph of a whey protein micelle dispersion obtained at 20% protein content after microfiltration. Figure 11 shows the thermal stability of a whey protein micelle dispersion which was heated at 85 ° C for 15 minutes and then at pH 7.0 in the presence of NaCl micro 119066.doc -37 - 200812633 filtered to 10 % protein content is obtained. Figure 12 shows the thermal stability of a whey protein dispersion which is at 85. (: After heating for 15 minutes, it was obtained at 4% protein content in the presence of NaCl at pH 7_0. ' Figure 13 is a negative stained Tem micrograph of 4% whey protein micelle dispersion - photo, the dispersion is based on Pure whey protein micelle spray dried powder after dispersion in deionized water at 50 ° C. Figure 14 is a photograph showing the size distribution of micelles used by the method of the present invention 4 The wt% pr〇lacta 90 whey protein isolate was obtained by treatment at pH 5.9. Figure 15 is an SEM micrograph showing the internal structure after cutting the dry powder particles of the spray as shown in Figure 8. Figure 16 is 4% Negative staining TEM micrograph of whey protein micelle dispersion 'This dispersion is formed from pure lyophilized whey protein micelle powder in deionized water at room temperature. The scale bar is 〇5 φ Figure 17 is a schematic diagram of WPM coated with SB〇 (sulfated butyl oleate) when the mixing ratio is increased at pH 3.0. Gray circle: WPM with positive surface charge. Black head + tail ·· SB〇 has a negatively charged head and a hydrophobic tail, • After evaporation system 18 photographs 2〇% whey protein micelle concentrate obtained of which was added 4% NaCl. 119066.doc -38-

Claims (1)

200812633 X. Patent application scope: L The use of a protein microgel, especially whey protein micelles or aggregates thereof as a grinding medium. 2. The use of claim 1 wherein the aggregate comprises a soluble or insoluble salt, a pigment, a fat, an emulsifier, a fragrance, a plant extract, a ligand such as a mineral, a vitamin, a drug, or a biologically active substance. And additional components of the group of any mixture thereof. 3. Use of a whey protein micelle or an aggregate thereof as a cosmetic agent. _ 4· Use of a whey protein micelle or an aggregate thereof for the manufacture of a cosmetic composition. 5. The use according to any of the preceding claims, wherein the whey protein micelles or aggregate systems thereof are combined with other active agents. 6. The use of claim 5, wherein the active agents are selected from the group consisting of peptides, plant extracts, protein hydrolysates, biologically active substances, vitamins, minerals, pharmaceuticals, cosmetic components, and mixtures thereof. 7. The use of claim 4 to 6, wherein the whey protein micelles or the t-set system thereof are at least 1%, preferably at least 5%, more preferably at least 1%, even more preferably at least 20% An optimum amount of up to 50% is included in the composition. The use of any one of claims 1 to 7, wherein the whey protein microcapsules are in the form of a liquid dispersion, suspension, gel, cream or powder. 9. The use of claim 5, wherein the concentration of the whey protein is greater than 4%, preferably greater than 1%. The use of any of the above claims, wherein the whey protein micro 119066.doc 200812633 colloidal particles have an average size of from 100 nanometers to 900 nanometers. U. The use of claim 10, wherein the protein micelles for the enthalpy and the porogen have an average size of from 100 to 770 nm, preferably from 200 to 400 nm. 12. The use of any of the preceding claims, wherein the whey protein micelle aggregates have an average size greater than 1 micron. 13. The use of any of claims 4 to 12, wherein the cosmetic composition is a shampoo. 14. The use of any of claims 4 to 12, a shower gel. /, the beauty composition is a topical application of protein microcapsules such as whey protein or casein micelles. % as applied topically to claim 15 wherein the whey protein micelles are in the form of a liquid dispersion, suspension, cream, gel or powder. The topical application of any one of claims 15 or 16, wherein the whey protein micelles are incorporated into the composition. 18. A method of grinding skin particles comprising the step of applying whey protein micelles to the skin. 19. The method of claim 18, wherein the whey protein micelles are in the form of a liquid dispersion, suspension, cream, gel or powder. The method of any one of claims 18 or 19, wherein the whey protein micelles are incorporated into the composition prior to application. 21 - A cosmetic composition comprising a grinding medium comprising a protein such as whey protein or casein micelles or aggregates thereof. H9066.doc 200812633 22. The composition of claim 21 wherein the whey protein micelles are at least 1%, preferably at least 5%, more preferably at least 1%, even more preferably at least 20%, dare A 50% amount of Jia Nanda is included in the composition.擎 2 3 · As in the combination of claims 21 and 2, 1 is the master of the sputum, and the sputum is a protein microcapsule with an average size of 100 nm to 900 nm. 24. The composition of claim 21 to 23, wherein the whey protein micelle aggregates have an average size greater than 1 micron. 25. The composition of claim 21 to 24, wherein the concentration of whey protein is greater than 1%, preferably greater than 10%, more preferably greater than 2%, and most preferably greater than 5%. 26. The composition of any of clauses 21 to 25, which is in the form of a solution, a cream, a gel, a paste, a foam, a spray, a shampoo or the like. 27. The composition of any of items 21 to 26, which is a body and/or hair care product. 28. The composition of claim 27 which is a shampoo. 29. A method of making a cosmetic composition according to any one of claims 2 to 26, which is a composition for the manufacture of a cosmetic composition, the method comprising the steps of: a. preparing whey protein micelles or aggregates thereof; and b. incorporating the micelles or aggregates thereof into the composition. 31. The method of claim 3, wherein the whey protein f micelles have an average size of 100 and 900 nm. 32. The method of claim 3, wherein the whey protein f micelle aggregates have an average size greater than 1 micron. The method of claim 30 to 32, wherein the whey protein micelles are in the form of a suspension, dispersion, cream, gel or dry powder. The method of claim 30 to 33, wherein the composition comprising the whey protein micelles or aggregates thereof is a solution, a paste, a gel, a cream, a foam or a spray, and the like. The method of any one of claims 30 to 34, wherein the composition comprising the milk/month protein shells or aggregates thereof is a shampoo. 36. A beauty group obtained by the method of any one of claims 3G to 35 119066.doc